Tomato-Free Ketchup Nut-free Plantain Meatloaf (paleo, whole30)
A hearty gluten-free ketchup-free meatloaf recipe made from a base of plantains and tigernut flour, baked up to perfection and topped with a flavorful sweet potato carrot sauce. This recipe is Whole 30 and Paleo safe. No nuts. No tomatoes. No grains. No dairy.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Scale
Ingredients
Meatloaf
- 1 lb of meat (beef or bison)
- 1 small zucchini
- handful spinach
- 1/2 plantain, steamed (80 grams)
- 1 egg
- 1 tablespoon coconut amino acids
- 1/2 cup tigernut flour
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/2 cup tomato free sauce
Tomato free sauce recipe
- 1 carrot, steamed (100 grams)
- 1 large sweet potato, steamed (330 grams)
- 1/2 tablespoon maple syrup
- 1 teaspoon garlic powder (or to taste)
- 1/2 teaspoon sea salt (or to taste)
Instructions
- Pre heat oven to 350.
Place tomato free sauce ingredients into blender and blend until smooth.
- Set aside.
Place plantain and zucchini to food processor. Pulse together.
- Add in remaining meatloaf ingredients except the sauce.
- Pulse together.
- Add in 1/2 cup tomato free sauce.
- Place meatloaf into oiled bread loaf pan.
- Spread the remaining sauce on top.
- Bake in oven for 40-45 minutes.
- Use a meat thermometer to check too.
Nutrition
- Serving Size: makes one bread loaf